Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Do not overcrowd the pan when sautéing vegetables — cook in batches if needed.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Vegetable Stir-fry Pasta
pasta quickly stir-fried with garlic, ginger, and soy sauce over high heat. A fast and flavorful Filipino-Chinese dish.
Instructions
- Heat a wok and put-in the cooking oil.
- When the oil becomes hot, put-in the onion and cook for 2 minutes.
- Add the bell peppers and white mushrooms then stir. Cook for 2 minutes.
- Add salt, pepper, and yellow squash then stir and cook for 3 to 5 minutes.
- Put-in the rotini pasta and cook for 2 to 3 minutes.
- Pour-in the marinara sauce and mix well. Cook for a minute.
- Serve.
Kitchen Tools We Recommend
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Do not overcrowd the pan when sautéing vegetables — cook in batches if needed.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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